Tag: fresh lemon juice

Thank God for Maine lobstah — Lobster Tortellini with Sautéed Summer Veggies. I kept it simple with lemon juice, olive oil, garlic, red pepper and parmesan. This would also work well with some butter and/or fresh parsley. The heirloom tomatoes were bursting with flavor and color — the perfect addition and perfectly in season. Because the lobster was leftover from the Fourth of July and already steamed and picked clean, this dish was super easy to assemble.

This stew is brilliant. My cousin, Betsy, always shares healthy and hearty recipes with my mom. We made this stew last winter after Betsy’s suggestions. After all the holiday indulgences (and over-eating), we decided to resurrect this veggie, vegan, gluten-free stew. Although technically a soup, it’s loaded with beans, carrots, celery, tomatoes, peppers, zucchini, kale . . . the list goes on and is so hearty I’d like to swap the name from soup to stew. While my mom did all the cooking, it’s delicious to share, especially right before the New Year. Hope you enjoy this fresh, packed fully of veggies, you-won’t-go-hungry Quinoa Minestrone Stew.

I told you I had big plans for those coconut flakes. I give you Coconut-Crusted Tilapia with a Massaged Kale Salad. I completed the meal with some Coconut Banana Cookies. I also think this would be quite delish with half a sweet potato or a gnarly piece of multigrain bread. For anyone with gluten-free needs, you could easily use gluten-free panko. Another great option to get your weekly dose of seafood or to bypass any meat on Fridays during Lent. The coconut flakes add a subtle flavor and pungent Parmesan cheese and earthy green kale balance the mild fish. Don’t worry dinner — I’ve got you covered.

You’d never know these Lemon Cranberry Cookies were lacking butter. Made with some coconut flour, applesauce and agave, they’re citrusy, so yummy and just the perfect after dinner dessert. Their consistency would also go well with a cup of coffee or tea. I whipped these up along with the Bang Bang Cauliflower, when we had our family friends over for dinner, back from their southern hiatus. Not tart, but also not too sweet, these cookies are perfectly balanced. I might have to add them to my holiday cookie line-up. You can’t have just one.

Ok, I have a confession. I stole this recipe from my mom because it was that good. This Arugula Potato “Salad” was entirely her idea, but it was too good not to share! A perfect side for one of those last BBQs or a hot day in September before summer truly ends. This is exactly what you need when you want all the fixings of a potato salad without all the mayo and additives. This salad would pair quite well with fish, chicken, burgers, ribs, steak — anything you’d serve for a classic BBQ or even an untraditional BBQ, like one with veggie or black bean burgers. You’ll definitely want seconds of this arugula potato salad and hope you leave enough for leftovers!

Need a light, fresh and tasty dinner? I found this recipe for a grilled summer salad in Giada De Laurentiis’s cookbook, originally served cold. I wish my apartment had access to a grill, but this was still delicious baking the shrimp and sautéing the vegetables until they were slightly browned. Using the marinade to double as the salad dressing saves time, while maintaining the flavor of the fresh herbs and lemon zest. The creamy avocado balances the acidic flavors of the marinade. Definitely worth a try!

These vegetable rolls are super spicy, but so delicious. They’re light and fresh with the mint and basil leaves, while being fiery and savory all at once. I tested them twice, and decided I like the version with the added avocado and cucumber much better than the original recipe. The cucumber gives an extra crunch, and the creaminess of the avocado balances the extreme kick from the sriracha chile sauce. As a snack, lunch or dinner, these vegetable rolls are easy and delicious — so much so you’ll be ready for more before they’re even finished! Continue reading “Spring into Summer with Vegetable Spring Rolls”→